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Every time I make this Cranberry Orange Bread my kitchen fills with the most incredible citrusy aroma. The way those tart cranberries burst while baking creating little pockets of brightness throughout the buttery loaf is pure magic. After years of perfecting this recipe it's become my signature holiday treat that friends and family request year after year.
Why You'll Love This Bread
There's something so special about how this bread brings warmth to cold winter mornings. That perfect balance of sweet and tart with the bright orange flavors makes it irresistible. I love watching people's faces light up when they take their first bite especially when that citrusy glaze hits their taste buds.
Ingredients You'll Need
- Butter: 1/2 cup, softened for a rich and tender crumb.
- Granulated Sugar: 1 cup, for perfect sweetness.
- Orange Zest: 1 tablespoon, for vibrant citrus flavor.
- Eggs: 2 large, at room temperature.
- Orange Juice: 1/3 cup, freshly squeezed preferred.
- Milk: 1/3 cup half-and-half or whole milk for moisture.
- Vanilla Extract: 1 teaspoon, for added depth.
- All-Purpose Flour: 1 3/4 cups.
- Baking Powder: 1 1/2 teaspoons, for lift.
- Salt: 1/2 teaspoon, to balance flavors.
- Cranberries: 1 cup fresh or frozen, whole or roughly chopped.
- For the Glaze: 1 cup powdered sugar, 2 tablespoons orange juice, 1-2 teaspoons milk.
Step-by-Step Instructions
- Prepare Your Pan:
- Line a 9x5-inch loaf pan with parchment paper and preheat your oven to 350°F.
- Make the Batter:
- Cream butter and sugar until light and fluffy. Beat in orange zest, eggs, orange juice, milk, and vanilla. Add flour, baking powder, and salt, mixing gently until combined. Fold in cranberries.
- Layer and Bake:
- Pour half the batter into the pan, layer with cranberries, then top with remaining batter. Bake for 50-60 minutes, until a toothpick comes out clean.
- Cool and Glaze:
- Cool completely before drizzling with orange glaze made from powdered sugar, orange juice, and milk.
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Pro Tips for Success
Through lots of holiday baking I've learned that proper flour measurement makes all the difference. I always spoon it into the measuring cup rather than scooping and that gentle touch when mixing keeps the bread tender. Room temperature ingredients really do create a smoother batter it's worth the extra planning.
Storage Tips
While this bread rarely lasts long in my house when it does I've found wrapping it well keeps it perfectly moist. Making extra loaves for the freezer has saved me during busy holiday seasons just remember to add that gorgeous glaze after thawing.
Fresh vs. Frozen Cranberries
I love using fresh cranberries when they're in season but keep bags of frozen ones just for this bread. They both work beautifully though the frozen ones need that extra few minutes in the oven. The way they pop during baking creates these wonderful little pockets of tartness.
What Makes This Bread Special
The magic really happens when the orange and cranberry flavors come together during baking. That final touch of glaze not only looks beautiful but adds this perfect sweetness that ties everything together. It's become such a cherished part of our holiday traditions.
Customization Ideas
Sometimes I'll add chopped pecans for crunch or switch up the citrus with meyer lemons for a change. During the holidays a sprinkle of sparkling sugar on top before baking adds such a festive touch. It's fun experimenting with different variations while keeping that classic combination at heart.
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Frequently Asked Questions
- → Can I use frozen cranberries?
- Yes, frozen cranberries work well. Use them straight from the freezer - no need to thaw. They may need an extra minute or two of baking time.
- → How do I store this bread?
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Can be frozen for up to 3 months without the glaze.
- → Why line the pan with parchment?
- Parchment paper makes it easy to lift the bread out of the pan and prevents sticking. Be sure to leave some overhang on the long sides as handles.
- → Can I make this ahead?
- Yes, the bread can be made a day ahead. Add the glaze just before serving for the best appearance and texture.
- → How do I know when it's done?
- A toothpick inserted in the center should come out clean. The top should spring back when lightly pressed and be golden brown.